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I made the loaf the night before and kept it in a ziplock bag, then cooked it the next evening. Apparently you can also freeze the uncooked loaf flat and defrost and shape it whenever you want to use it. Great if you want to have something ready at any time, or make something the night before that can wait in the fridge ’til the next day.

Changes

I used less meat (about 1 pound), so the cook time got all messed up. In the end, I raised the oven temp to 375 degrees (from 350), inserted a meat thermometer, and left the meatloaf in the oven until the thermometer hit a bit above 160 degrees. All that’s to say, if you try it, make sure you have a little bit of time, and can check on it. It took about 45 minutes for me to cook at 350, then when I raised the temp to 375 it went more quickly.